کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188848 963499 2006 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in the quality of fish oils due to storage temperature and time
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Changes in the quality of fish oils due to storage temperature and time
چکیده انگلیسی

The effects of storage temperature on oil quality of various fishes were examined. Fish oils extracted from horse mackerel, shad, garfish and golden mullet were used in oil analyses. Crude fish oils obtained by a solvent extraction method were stored at +4 °C and −18 °C. Chemical quality of the oils was evaluated with various parameters, including iodine, ester, acid, saponification, peroxide, and thio-barbituric acid values and unsaponifiable matter at various time intervals for 150 days of storage. All quality parameters, except iodine and ester values, increased during storage at both of temperatures. Sample oils stored at +4 °C preserved acceptable characteristics for 90 days. Acceptability tolerance was found to be 120 days for shad oil and 150 days for golden mullet, garfish and horse mackerel oils stored at −18 °C. The highest oxidative deterioration was observed in shad oils. Among all samples, garfish oil showed the greatest stability against oxidation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 98, Issue 4, 2006, Pages 693–698
نویسندگان
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